I’ve made this recipe for Strawberry Coconut Tarts THREE times in the last 24 hours. They were delicious each time. The first time I made them so I could shoot the photos for this post. Then, I decided I wanted to make a video and a friend of mine came over to help me out with it. I sent her home with a dozen tarts to share with her family.
Strawberry Coconut Tarts
This morning when I went to make the video on the computer, I realized that all the videos were shot in slow motion. D’oh! How did I manage to do that?! Anyways, the videos were useless, but I was determined to make a recipe video to share with you.
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I ran out for the third time to the grocery store to buy more ingredients and made the video myself this morning. I made sure to check that it wasn’t in slow motion. I was worried something was wrong with my iPhone. Yes, I shoot my videos with my phone because it’s easy peasy!
Now, I’m drowning in desserts! Anyone want some? I’ve got tarts galore. It’s a good thing they are yummy. I’m trying to spread the love because if I keep them here, I’ll end up eating them all. They are addicting.
They are similar to a Coconut Pie I recently made. If you aren’t a fan of strawberries, switch out the jam to another flavour. I think blueberry, raspberry or cherry jam would work beautifully!
I’m on a vintage recipe kick lately so stay tuned for more coming up soon!
You might also like Instant Pot Strawberry Jam, Strawberry Cupcakes with Strawberry Buttercream, Blueberry Cheese Tarts or Pineapple Tarts.
Strawberry Coconut Tarts
Tiny tarts perfect for parties! Strawberry jam is surrounded by a coconut pie.
Ingredients
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 eggs
- 1 cup shredded coconut
- 1 tsp vanilla extract
- 1/4 cup strawberry jam
- 12 frozen tart shells, thawed
Instructions
- Preheat oven to 350F.
- Beat butter, sugar and eggs in a large bowl until smooth. Stir in coconut and vanilla.
- Place tarts on a baking sheet. Spoon 1 tsp jam into each tart. Top with 1 tbsp of coconut mixture.
- Bake for 15 to 20 minutes, or until golden brown on top. Cool on a cooling rack before serving.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 590Total Fat: 28gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 97mgSodium: 234mgCarbohydrates: 81gFiber: 3gSugar: 52gProtein: 5g
Ruth says
I used 115gms butter
100 grams sugar
100 grams coconut
Judy says
This is the easiest and yummiest offering I have made in a long while!
Thank you.
I used raspberry jam, because it is a favourite. My tart shells accommodated two teaspoons of jam and a large heaping tablespoon of the filling, which the recipe actually made.
Malee says
Looks yummy. Is the coconut sweetened?
Stacie says
Yes, it’s sweetened.
Julie says
We call these Maid of Honour tarts. Mother made them in the 30s and years following. Tea party treats.
Julie
Victoria, BC, Canada
Carol Ann Speight says
I made these back in the early 80’s & entered them in the Uxbridge Fair. If I recall they won first or semiconductor prize! Thanks for the reminder, Cas
Carol Ann Speight says
Last message should read first or second prize
Alannah says
Can you make these with your own pastry in a muffin tin?
Stacie says
Yes, definitely!
Jackie says
This are delicious and quick to make! The cocunut mixture actually made enough for 24 tarts for the frozen shells I had; and love that they are versatile in that you could use whatever jam you wanted. Next time I’d add a bit more than 1 tsp. Will make again!
RB says
Can I substitute the eggs with something else please? I’m vegetarian so fine with other dairy just no eggs.
Thanks
Stacie says
I’m not sure because I’m not that familiar with egg substitutes. If you do end up trying it out, let me know how it turned out.
Maryann says
Can I substitute coconut oil for butter?
Thanks
Stacie says
I’ve never tried it with coconut oil so I’m not sure. I don’t often bake with it.